Vegan Pumpkin Gnocchi with Hot Maple Butter

If you’re looking for a new way to use pumpkin this autumn, these vegan pumpkin gnocchi need to be on your list.

Soft, pillowy and naturally golden from roasted pumpkin, this homemade pumpkin gnocchi recipe is made with just a handful of simple ingredients before being tossed in a spicy hot maple butter. Finished with creamy mozzarella-style tofu, it’s a cosy, seasonal vegan dinner that feels indulgent while still bringing plenty of nutritional value to the plate.

Pumpkin might be most famous for soup, pies and Halloween decorations, but it deserves so much more attention in savoury cooking. Roasting it concentrates its natural sweetness and reduces its moisture, making it particularly well suited to homemade gnocchi.

The result is tender pumpkin gnocchi with a subtle sweetness that works beautifully with the salty vegan butter, chilli and maple syrup. The mozzarella-style tofu on top adds another layer of creaminess as well as plant-based protein.

And while making gnocchi from scratch might sound complicated, this recipe is actually surprisingly simple. You don’t need eggs, specialist equipment or complicated techniques. The most important part is roasting the pumpkin until it is tender and relatively dry, which helps you create a soft dough without needing excessive amounts of flour.

This is the kind of recipe I love making when pumpkin is in season: comforting enough for a cosy evening, simple enough for a weeknight and packed with seasonal ingredients.

If you’ve got a pumpkin sitting in your kitchen and are wondering what else you can make besides soup, this vegan pumpkin gnocchi recipe is a very good place to start.

Dietitian’s take

As a dietitian, I love recipes that make it easy to include more plants without making the food feel like a compromise.

Pumpkin is doing a lot more here than simply giving these gnocchi their beautiful colour. It provides fibre and carotenoids, including beta-carotene, which the body can convert into vitamin A.

Vitamin A is important for normal vision and immune function. Pumpkin also provides potassium and a range of other micronutrients.

One thing I particularly like about using roasted pumpkin in gnocchi is that it allows you to incorporate a vegetable directly into the dough. Rather than thinking of vegetables as something that always needs to sit on the side of your plate, they can be part of the main event.

The other nutritional point I’d make is about carbohydrate.

Gnocchi is primarily a carbohydrate-based food because it is made with pumpkin and flour. And that’s completely fine. Carbohydrates are an important source of energy and can absolutely form part of a balanced diet.

Rather than trying to make every individual ingredient “high protein” or low in carbohydrates, think about what you’re eating across the meal.

Here, the pumpkin provides fibre and micronutrients, the gnocchi provides carbohydrate and the tofu topping adds plant-based protein. The vegan butter provides fat and, most importantly, flavour and richness.

That’s what a balanced meal can look like.

It doesn’t need to be complicated, restrictive or built around eliminating certain food groups.

And while the hot maple butter isn’t here for its nutritional credentials, it is here because food is supposed to taste good. A little sweetness, chilli and vegan butter transforms the pumpkin gnocchi into something that feels properly special.

Why you’ll love this vegan pumpkin gnocchi recipe

It’s the perfect autumn recipe

Pumpkin is one of the best ingredients to cook with during autumn, and this recipe makes it the star rather than treating it as an afterthought.

It’s homemade but simple

Homemade gnocchi can sound intimidating, but this recipe requires no specialist equipment. If you’ve made dough before, you can make pumpkin gnocchi.

The pumpkin is roasted

Roasting rather than boiling the pumpkin helps remove excess moisture and concentrates its natural sweetness. This gives the gnocchi more flavour and helps prevent an overly wet dough.

The hot maple butter is sweet, spicy and savoury

The combination of vegan butter, maple syrup and chilli flakes works incredibly well with the slightly sweet pumpkin.

It’s completely vegan

There are no eggs or dairy products in the gnocchi, and using mozzarella-style tofu keeps the finished dish plant-based.

It has a protein-rich topping

Gnocchi itself isn’t particularly high in protein, which is why I love finishing this dish with mozzarella-style tofu. It adds plant-based protein while also making the dish creamy and satisfying.

It’s proper comfort food

This isn’t a recipe designed to make comfort food “healthy”. It’s simply delicious comfort food that also happens to contain plenty of nutritious ingredients.

Nutritional benefits of pumpkin gnocchi

Pumpkin and beta-carotene

Pumpkin is a source of carotenoids, particularly beta-carotene.

Beta-carotene is a provitamin A carotenoid, meaning that the body can convert it into vitamin A. Vitamin A contributes to normal vision, normal immune function and the maintenance of normal skin.

The amount of beta-carotene can vary depending on the variety and colour of the pumpkin.

Fibre

Pumpkin contributes fibre to this recipe. Fibre is important for normal digestive function and is also associated with a range of health benefits as part of a balanced diet.

Because this recipe uses pumpkin as a core ingredient rather than just a garnish, you’re getting more of it in every portion.

Plant-based protein

The mozzarella-style tofu topping provides soy-based protein.

Tofu is a particularly useful ingredient in vegan cooking because it can provide a substantial amount of protein while being incredibly versatile.

If you’re trying to increase the protein content of the meal, you can simply increase the amount of tofu you serve alongside the gnocchi.

If your mozzarella-style tofu is calcium-fortified, it may also contribute calcium. However, calcium content varies between products, so check the nutrition label rather than assuming all tofu products contain the same amount.

Carbohydrates

The flour and pumpkin provide carbohydrate, making these gnocchi an excellent source of energy.

Carbohydrates are not something that need to be avoided as part of a healthy diet. They are an important fuel source, and meals containing carbohydrate can be particularly satisfying when combined with protein, fibre and fat.

Healthy fats

The vegan butter contributes fat and helps create the rich sauce that coats the gnocchi.

Fat also helps with the absorption of fat-soluble vitamins, including vitamin A.

Ingredient swaps and substitutions

Pumpkin

You can use a whole edible pumpkin or another winter squash.

Butternut squash is probably the easiest substitute and works particularly well because it has a naturally sweet, dense flesh.

The key is to roast whichever squash you use until tender and allow excess moisture to evaporate.

Plain flour

Plain white flour works best for a soft, light gnocchi.

You can experiment with replacing some of it with wholemeal flour, but using a large amount of wholemeal flour can make the gnocchi heavier.

Maple syrup

Maple syrup gives the hot butter its sweetness while keeping the recipe vegan.

You can substitute another liquid sweetener if needed, although the flavour will change slightly.

Vegan butter

Use a vegan butter or plant-based block that you enjoy the flavour of.

A firmer block-style vegan butter tends to work particularly well in sauces.

Chilli flakes

Use more or less chilli depending on your preference.

For a family-friendly version, you can reduce the chilli or leave it out of the main sauce and add it to individual portions.

Mozzarella-style tofu

Use your favourite mozzarella-style tofu product.

You could also use plain tofu, crumbled or torn into pieces. Alternatively, a vegan mozzarella alternative will work if you don’t want to use tofu.

Dietitian tips for making pumpkin gnocchi

Roast your pumpkin rather than boiling it

This is the most important tip for successful homemade pumpkin gnocchi.

Boiling pumpkin adds water. If your pumpkin is very wet, you’ll need to compensate by adding more flour, which can result in dense gnocchi.

Roasting helps some of that moisture evaporate while also intensifying the pumpkin flavour.

Let the pumpkin cool slightly

Very hot pumpkin can make the dough more difficult to handle and can encourage you to add more flour than you actually need.

Allow it to cool slightly before mixing your dough.

Don’t add all the flour at once

Pumpkins vary considerably in their moisture content, so the exact amount of flour you need can vary too.

Start with the amount in the recipe and add a little more only if necessary.

Your dough should be soft and slightly tacky but manageable.

Don’t overwork the dough

Once the dough has come together, stop kneading.

Overworking the dough can lead to tougher gnocchi.

Keep your work surface lightly floured

A small amount of flour will prevent sticking while you roll and cut the dough.

Try not to cover the dough in flour, as this can make the finished gnocchi heavier.

Cook the gnocchi in batches

Don’t overcrowd your saucepan.

Cooking the gnocchi in batches gives them enough room to move around and makes it easier to remove them once they rise to the surface.

Taste your hot maple butter

Chilli flakes vary considerably in heat, so taste the sauce before adding the gnocchi.

You can increase the chilli or maple syrup depending on your preference.

Frequently asked questions about pumpkin gnocchi

Is pumpkin gnocchi vegan?

Traditional gnocchi can sometimes contain egg, but this homemade pumpkin gnocchi recipe is completely vegan. The dough is made without eggs or dairy, and the topping uses mozzarella-style tofu.

How do you make pumpkin gnocchi from scratch?

To make pumpkin gnocchi from scratch, roast pumpkin until tender, mash it and combine it with plain flour to make a soft dough. Roll the dough into ropes, cut it into small pieces and cook the gnocchi in boiling water until they rise to the surface.

Why is my pumpkin gnocchi sticky?

The most likely reason is that your pumpkin contains too much moisture.

Different varieties of pumpkin contain different amounts of water. Roasting rather than boiling helps reduce this, but you can also add a little extra flour if your dough is too sticky to handle.

Try not to add excessive flour, as this can make the gnocchi dense.

Can you make pumpkin gnocchi without eggs?

Absolutely. You don’t need eggs to make pumpkin gnocchi.

The roasted pumpkin provides moisture and helps bind the dough, while the flour gives it structure.

Can I use pumpkin puree to make gnocchi?

Yes, but the consistency matters.

Some pumpkin purees are considerably wetter than others. If using canned pumpkin puree, choose a thick puree and drain or reduce excess moisture if necessary.

You may also need slightly more flour.

Can you freeze homemade pumpkin gnocchi?

Yes. Freeze the uncooked gnocchi in a single layer on a floured or lined tray.

Once completely frozen, transfer them to a freezer-safe container or bag.

Cook the gnocchi directly from frozen rather than thawing first.

What pumpkin is best for gnocchi?

A pumpkin or winter squash with relatively dense, dry flesh is ideal.

Butternut squash is an excellent alternative if you can’t find a suitable pumpkin.

What do you serve with pumpkin gnocchi?

These pumpkin gnocchi work particularly well with roasted vegetables, green vegetables or a simple salad.

The mozzarella-style tofu adds protein, while toasted pumpkin seeds can add extra crunch.

Can I make pumpkin gnocchi ahead of time?

Yes. You can shape the gnocchi ahead of time and refrigerate them for a short period before cooking.

For longer storage, freeze the uncooked gnocchi.

Ingredients for vegan pumpkin gnocchi

Serves 4

For the pumpkin gnocchi

• 500 g pumpkin, peeled, deseeded and cut into chunks
• 200 g plain flour, plus extra for dusting
• 1 tablespoon maple syrup
• ½ teaspoon chilli flakes
• ½ teaspoon salt, optional

For the hot maple butter

• 50 g vegan butter
• 2 tablespoons maple syrup
• ½–1 teaspoon chilli flakes

To serve

• 150–200 g mozzarella-style tofu

How to make pumpkin gnocchi

1. Roast the pumpkin

Preheat your oven to 200°C fan.

Place the prepared pumpkin onto a baking tray and roast for 25–35 minutes, or until completely tender.

The exact cooking time will depend on the size of your pumpkin pieces and the variety you’re using.

Allow the pumpkin to cool slightly before mashing until smooth.

If your pumpkin is particularly wet, allow it to sit uncovered for a little longer so that some of the excess moisture can evaporate.

2. Make the pumpkin gnocchi dough

Place the mashed pumpkin in a large mixing bowl.

Add the plain flour, maple syrup, chilli flakes and salt, if using.

Mix until a soft dough forms.

If the dough is too sticky to handle, gradually add a little more flour.

The aim is to use as little flour as possible while still being able to shape the dough.

3. Shape the gnocchi

Lightly flour your work surface.

Divide the dough into several portions and roll each portion into a long rope approximately 2 cm thick.

Cut each rope into small pieces.

You can leave the gnocchi rustic or roll each piece gently over the back of a fork to create ridges.

Place the finished gnocchi on a lightly floured tray while you prepare the rest.

4. Cook the gnocchi

Bring a large saucepan of salted water to the boil.

Cook the gnocchi in batches.

Once they rise to the surface, allow them to cook for another minute or so before removing them with a slotted spoon.

Drain well.

5. Make the hot maple butter

While the gnocchi are cooking, melt the vegan butter in a large frying pan over a medium heat.

Add the maple syrup and chilli flakes.

Stir and allow the mixture to bubble gently for 1–2 minutes.

Be careful not to let the butter burn.

6. Toss the gnocchi in the sauce

Add the cooked gnocchi to the frying pan.

Gently toss everything together until the gnocchi are coated in the hot maple butter.

Cook for another couple of minutes if you want the edges to become lightly golden.

7. Add the mozzarella-style tofu

Divide the pumpkin gnocchi between bowls.

Top with torn or sliced mozzarella-style tofu and serve immediately.

This recipe is…

• Vegan
• Vegetarian
• Dairy-free
• Egg-free
• An autumnal seasonal recipe
• Made with roasted pumpkin
• A source of plant-based protein when served with tofu
• Suitable for a cosy family dinner
• Easily adapted
• Freezer-friendly
• A delicious way to use pumpkin beyond soup

Variations

Sage and maple pumpkin gnocchi

Add fresh sage leaves to the vegan butter as it melts. Allow them to become slightly crisp before adding the maple syrup.

Sage and pumpkin are a classic combination, and the savoury flavour works beautifully with the sweetness of the maple.

Garlic pumpkin gnocchi

Add minced or finely chopped garlic to the vegan butter before adding the maple syrup.

The garlic adds a savoury note that balances the sweetness of the pumpkin and maple.

Spicy pumpkin gnocchi

Love chilli? Increase the chilli flakes in the hot maple butter or add a pinch of your favourite dried chilli.

Crispy pumpkin gnocchi

For extra texture, allow the cooked gnocchi to sit in the frying pan for a little longer so that the edges become golden and crisp.

You’ll get a lovely contrast between the crispy outside and soft pumpkin centre.

Pumpkin gnocchi with greens

Wilt some spinach, kale or another leafy green into the pan before serving.

This adds another vegetable to the meal and works particularly well with the sweet and spicy sauce.

Pumpkin gnocchi with toasted seeds

Scatter toasted pumpkin seeds over the finished dish for crunch.

They also complement the pumpkin flavour and provide additional protein, unsaturated fats and minerals.

Serving suggestions

These vegan pumpkin gnocchi make a satisfying main meal, particularly when served with the mozzarella-style tofu topping.

For an easy vegetable side, try roasted Brussels sprouts, tenderstem broccoli, green beans or a simple leafy salad.

The sweet and spicy maple butter also pairs beautifully with roasted vegetables, so you could make a large tray of seasonal vegetables alongside the gnocchi.

For additional protein, simply increase the amount of tofu you serve or add a side of beans or lentils.

To add texture, sprinkle over toasted pumpkin seeds or chopped walnuts if nuts are suitable for you.

And if you’re making this for children, you can reduce or omit the chilli and add it to individual adult portions instead.

More vegan recipes you’ll love

If you’re looking for more seasonal and satisfying vegan recipes, you might also enjoy:

Made this recipe?

If you make these vegan pumpkin gnocchi, I’d love to see them!

Take a photo and tag me on Instagram at @the.vegandietitian so I can see your creation.

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Save this pumpkin gnocchi recipe for pumpkin season and send it to someone who needs a new idea for using pumpkin beyond soup.